Rhubarb is a beautiful looking vegetable (often considered a fruit because it is combined with so many other fruits) with a pinkish red stalk and a huge leaf at its end. You will often find Forced Rhubarb which is more pinkish as it has been grown before the season in the dark and nurtured with warmth. So, how do you cook Rhubarb. How do you cook Forced Rhubarb, and how do you cook Champagne Rhubarb?
Here are 3 recipes to try with any Rhubarb you can get your hands on.
Rhubarb Souflee
- 4 Servings
- Preparation time: 30 minutes
- Cooking time: 30 minutes
Ingredients
- 350g rhubarb, chopped
- 140g sugar
- 100ml almond milk
- 20g corn starch
- 3 medium eggs
- 100g blueberries
Instructions
- Preheat the oven to 160°C.
- Place rhubarb in a pan with 100g of sugar and set aside for 40 minutes.
- Place the pan over low heat and cook 15 minutes.
- Place corn starch with a few drops of almond milk in a bowl and mix to combine. Add the rest of the milk.
- Add rhubarb mixed with cooking liquid.
- Blend everything with an immersion blender.
- Add egg yolks and whisk to combine.
- In another bowl, whisk egg whites into stiff peaks.
- Incorporate the egg whites into the first mixture.
- Grease souffle moulds with oil or butter.
- Cover the bottom with a few blueberries, and pour in the batter.
- Sprinkle with more blueberries and bake for 15 to 18 minutes.
- Serve and enjoy.
Additional tips
- You can also use almond flakes or chopped walnuts to sprinkle the souffle.
- Serve with blueberry and honey cream.
Rhubarb and Pear Jam
- Preparation time: 25 minutes
- Cooking time: 2 hours
Ingredients
- 1kg rhubarb, diced
- 1kg pears, peeled, cored and diced
- 800g sugar
- 1 lemon
Instructions
- Place diced rhubarb in a saucepan and cover with 400 g of sugar. Let it rest for 3 hours.
- Place diced pears with the remaining sugar in a pan. Drizzle with lemon juice and cook over medium heat for 40 minutes, stirring frequently.
- Pour the rhubarb mixture into the pan and cook for an additional 1 hour.
- Pour the jam into glass jars.
- Serve and enjoy.
Additional tips
- Store in a cool place and use within one year.
- Sterilize the jars before filling them with jam.
- You can replace lemon with one large lime.
Rhubarb Cake
- 4 Servings
- Preparation time: 20 minutes
- Cooking time: 50 minutes
Ingredients
- 200g all-purpose flour flour
- 8g baking powder
- 2 medium eggs
- 180g sugar
- 250g rhubarb, cleaned, filaments removed, cut lengthwise
- 100g butter, softened
- 130ml milk
- A few drops of vanilla extract
- A pinch of salt
Instructions
- Preheat the oven to 160°C.
- Combine flour with baking powder.
- In another bowl, whisk sugar and butter until you obtain a smooth cream.
- Add eggs and vanilla extract and whisk for an additional minute.
- Transfer the flour into the cream and mix well.
- Pour in the milk in the mixture and whisk to combine.
- Grease a 22 cm diameter cake pan and pour in the batter.
- Level it with a spatula and top with rhubarb slices, and press them gently into the batter.
- Bake for 50 minutes.
- Serve and enjoy.
Additional tips
- Serve sprinkled with icing sugar.
- Store covered in a dry and cool place for up to three days.
